Guys, we don’t mean to alarm you but… Christmas is only a few days away!!! Cue the frantic food shopping and last-minute wrapping – we know how it is.
Here at Nottingham Markets we’re here to help you beat the busy Christmas rush. There’s no need to brave the bustling aisles of supermarket giants when you can get everything you need at your local market, for a fraction of the price.
Watch as our Digital Content Assistant, Humeara, goes to Victoria Centre Market on the hunt for the perfect nut roast ingredients. See for yourself how fresh the produce is, and how easy it is to grab everything from one place. There’s choice, good value, and it’s local!
The perfect nut roast, using ingredients from Victoria Centre Market
Ingredients for the roast:
A little olive oil or butter
1 large onion, finely chopped or whizzed in a blender
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, finely chopped
1 large carrot, finely chopped or grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts, roughly chopped
3 large eggs, beaten
100g mature cheddar cheese
A handful of flat-leaf parsley, finely chopped
Ingredients for the tomato sauce:
Virgin olive oil
2 garlic cloves, finely chopped
400ml passata
Dried rosemary to taste
Method:
- Heat the oven to 180C or fan 160C and line the base and sides of a tin with parchment paper.
- Heat a little olive oil or butter in a large frying pan and cook the onion and celery for about 5 minutes until beginning to soften. Then stir in the garlic and mushrooms and leave to cook for a further 10 minutes.
- Stir in the pepper and carrot, cook for around 3 minutes and then add the dried oregano and smoked paprika. Cook for 1 minute.
- Next, add the red lentils and tomato purée. Cook for one minute before adding the vegetable stock. Wait for this to cook on a slow heat for approx 25 minutes, until all of the liquid has been absorbed. Set the mixture aside to cool.
- Finally, stir in your breadcrumbs, eggs, nuts, cheese, parsley, salt and pepper. Mix it all together and then pop the mixture into your prepared tin. Press the top down.
- Cover the tin with foil and oven bake for 30 minutes, then remove the foil and bake for a further 20 minutes.
- While this is cooking, make the sauce. Heat up some oil, add the garlic and rosemary and cook for a few minutes. Then add the passata with some salt and pepper. Simmer for 15 minutes.
- Once the loaf has cooked, let it cool in the tin for about 10 minutes. Then cut into slices and serve with the tomato sauce! Yum!
